Recipe: Teriyaki Stir Fry

I came up with this recipe a few years ago to re-create a dish I had eaten at a Pei Wei restaurant while visiting my parents in Dallas. I love the tangy flavors of the soy sauce and maple syrup! My recipe calls for tofu, but you could also use chicken for a non-vegetarian option.

1 lb extra firm tofu, drained and pressed

2 Tbs canola oil

2 cups sugar snap peas

2 cups broccoli florets

3 green onions, chopped (reserve some green parts for garnish)

1/4 cup soy sauce

1/4 cup maple syrup

2 Tbs rice vinegar

2 cloves garlic, minced

Pinch of red pepper flakes

2 tsp cornstarch

2 cups hot cooked brown rice

Sesame seeds for garnish

Cut the tofu into thin strips. In a small bowl, combine the soy sauce, maple syrup, vinegar, garlic, red pepper, and cornstarch. Mix well and set aside. In a large skillet or wok, heat one tablespoon of the oil over medium-high heat. Add the tofu and cook a few minutes without stirring, until lightly browned. Flip over and cook a few minutes more, until both sides are browned. Remove from pan to a plate. Wipe out the skillet and add the remaining oil. Add the broccoli and cook, stirring, for 2 minutes. Add the snap peas and green onions and cook, stirring for 3 minutes. Add the tofu. Stir the soy sauce mixture, and then add to the pan. Cook 1 minute until heated through. Serve on top of the brown rice, sprinkle with reserved green onions and sesame seeds. (Serves 4)

It will probably be a while till I get there – as the rest of family – except the teen WILL turn their noses up sadly..(which is probably why I gave up eventually anyway!!)
But thanks – a good reminder to persevere against the odds right 😉